Instant Pot Broccoli Cheddar Soup (Print version)

A creamy, comforting blend of tender broccoli and sharp cheddar, prepared quickly in the Instant Pot for a warming meal any night of the week.

# What you'll need:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced

→ Base

05 - 3 cups vegetable broth (or chicken broth)
06 - 2 tablespoons unsalted butter

→ Dairy & Cheese

07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Spices & Seasoning

10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper, to taste

→ Thickener

13 - 2 tablespoons all-purpose flour

# Method:

01 - Set the Instant Pot to Sauté. Add butter. Once melted, add onion and sauté for 2–3 minutes until soft. Stir in garlic and cook another 30 seconds.
02 - Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux, ensuring no raw flour taste remains.
03 - Gradually add the vegetable broth, whisking well to avoid lumps and create a smooth base.
04 - Add in broccoli florets and grated carrot. Season with paprika, nutmeg, salt, and pepper.
05 - Seal the lid. Set to Manual (High Pressure) for 5 minutes.
06 - Perform a quick release. Open the lid and stir.
07 - Using an immersion blender, blend the soup to your preferred consistency (either completely smooth or slightly chunky).
08 - Set Instant Pot to Sauté (Low). Stir in milk and cream. Gradually add shredded cheddar, stirring until melted and smooth.
09 - Taste and adjust seasoning as needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert advice:

01 -
  • Ready in about 25 minutes from start to finish
  • The nutmeg creates this subtle warmth people cant quite identify but keep asking about
  • Perfect for those Ive got nothing in the fridge emergencies because broccoli keeps forever
02 -
  • Never add cheese while the soup is boiling or it will separate into a greasy mess
  • Let the soup cool for just a couple minutes before blending to avoid hot splatters
  • Leftovers thicken up considerably in the fridge, so add a splash of broth when reheating
03 -
  • Grate the cheese from a block for the smoothest results
  • Dont skip the nutmeg, it's the secret ingredient that makes people ask whats different
  • If the soup seems too thick after refrigeration, whisk in warm broth a tablespoon at a time

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